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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This recipe brings back memories of my youth. My mother used to make these muffins as a special breakfast treat. My husband and I also have them for dinner. Ingredients:
2 cups king arthur unbleached all-purpose flour |
1 tablespoon baking powder |
1 teaspoon salt |
1/4 cup shortening |
3/4 cup milk |
3/4 pound bulk pork sausage, cooked and drained |
1/2 cup shredded colby-monterey jack cheese |
2 tablespoons sliced green onion |
2 eggs, lightly beaten |
melted butter |
Directions:
1. In a large bowl, combine the flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk to form a soft dough. Divide into 12 portions.
2. Roll each into a 6-in. circle; press onto the bottoms and up the sides of greased muffin cups. Fill each with 2 tablespoons sausage and about 1 teaspoon cheese. Sprinkle with onion. Spoon about 2 teaspoons beaten egg over each.
3. Pinch crust together over filling to seal; brush with butter. Bake at 400° for 18-22 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1 dozen.
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